These fresh garden veggies will take your meal to the next level
Friday, August 2, 2019 | 12:01 AM
Every year when I hear that someone plants a garden, two vegetables become of interest — the cabbage and zucchini blossoms. The beautiful flower of the zucchini that only blooms early in the morning is dipped and fried, becoming a delicacy for the lunch table.
A tender head of cabbage homegrown can be turned into coleslaw similar to the Kentucky Fried Chicken slaw. Two simple garden patch veggies can add to a perfect summer luncheon or dinner appetizer.
Fried Zucchini Blossom
12 zucchini blossoms
½ teaspoon salt
fresh ground pepper
1 cup finely pulverized bread crumbs
oil for frying
Place zucchini blossoms in a large bowl. Wash gently but thoroughly in several changes of cool water. Make sure the insides of the flowers are perfectly clean. Drain the blossoms gently on paper toweling.
Beat the eggs in a bowl with salt and pepper, using a wire whisk, until frothy. Spread the bread crumbs on a piece of aluminum foil. Gently drop each flower into the beaten egg. Dust with bread crumbs and fry one at a time until golden. Drain and keep warm.
Garnish with lemon wedges and black olives when serving on an attractive platter or dish.
If you have a hankering for some slaw, here’s an easy recipe that will rival the Colonel’s.
Imitation Colonel’s Coleslaw
(Makes four servings)
4 ½ cups grated cabbage
¾ cup salad dressing
1 teaspoon sandwich spread of your choice
¾ tablespoons dill pickle vinegar
1 teaspoon salt
¼ teaspoon pepper
1/3 cup sugar
4 tablespoons milk
Mix all the ingredients except the cabbage. Add salad dressing to the cabbage and mix well with the other ingredients. Serve ice cold. It is better if made several hours before you are ready to serve it so the flavors can blend.